I thought I would continue my Death By series by giving my recipe for death by Hot Chocolate. This recipe is amazingly delicious but be warned, it is very rich and most people cant drink much of it.
Again I normally make this recipe for about 10 people.
Ingredients
2 250gram blocks of milk chocolate
3 ltrs of full cream milk
500ml Cream (double cream is even better)
Method
Break up the Chocolate into a large saucepan on a low head. Add a small amount of milk to stop it from burning and melt slowly. It is important that you add the milk before you start melting the chocolate or it can stick to the bottom and spoil the chocolate. As the chocolate starts melting slowly add more milk making sure that the liquid does not cool too much. Once all the chocolate is melted add the rest of the milk and head to desired temperature. When at temperature add the cream and serve.
Variations
One of my favorite variations on this recipe is to replace the cream with double cream. It makes it extra thick and really unhealthy, but so yummy.
There is another version which I call Hot Sex but that one I will share with you later.
Wednesday, 13 April 2011
Garlic and Potato Soup - Death by Potato Soup version 1
I was told this recipe some years ago and have loved it ever since. Now that we are heading into winter it is the perfect time to make this. I have often called this recipe Death by Potato soup but in fact I have 2 different versions of my death by potato soup. For me to classify something as death by it has to have all the ingredients for something very healthy, but if you eat too much of you will probably end up with a heart attack. This is the first of the two recipes.
This recipe is actually more about proportions in the final product and mixing to taste. When making this you need to take into consideration how many people you are going to be eating this dish. For this recipe I am making for a group of 10 people.
Ingredients
12 heads of Garlic (minimum of one head for each person eating this soup)
5kg of Potatoes (judge how much you need for you group)
Dairy to taste (butter, Milk, and sour cream)
salt to taste
Method
cook potatoes whole until the skin breaks and they start to split.
While to potatoes are cooking roast the heads of garlic in the oven for 30 - 45 min at 175 deg C
Drain off the water into a separate bowl. Mash the potatoes adding liquid (dairy and potato water) to the mixture to the consistency required. For this recipe I then use a hand blender to make the soup mixer and smooth. Remove the garlic form the oven and squeeze the contents into the soup. Continue to mix and serve.
Note, then dealing with the garlic that has just come out of the oven it is a good idea to wear some gloves. If you use latex gloves up a couple of pairs on. This helps with the heat.
Additions
You can also add the following to this soup
Scrambled Eggs
Original water that the potatoes were cooked in
Onions
Chives
This recipe is actually more about proportions in the final product and mixing to taste. When making this you need to take into consideration how many people you are going to be eating this dish. For this recipe I am making for a group of 10 people.
Ingredients
12 heads of Garlic (minimum of one head for each person eating this soup)
5kg of Potatoes (judge how much you need for you group)
Dairy to taste (butter, Milk, and sour cream)
salt to taste
Method
cook potatoes whole until the skin breaks and they start to split.
While to potatoes are cooking roast the heads of garlic in the oven for 30 - 45 min at 175 deg C
Drain off the water into a separate bowl. Mash the potatoes adding liquid (dairy and potato water) to the mixture to the consistency required. For this recipe I then use a hand blender to make the soup mixer and smooth. Remove the garlic form the oven and squeeze the contents into the soup. Continue to mix and serve.
Note, then dealing with the garlic that has just come out of the oven it is a good idea to wear some gloves. If you use latex gloves up a couple of pairs on. This helps with the heat.
Additions
You can also add the following to this soup
Scrambled Eggs
Original water that the potatoes were cooked in
Onions
Chives
Wednesday, 6 April 2011
Spicy Potato Sauce
I came across this recipe originally when reading through one of Jamie Oliver's books. Then it was called Moroccan Spicy Potatoes. I have modified it slightly but it still makes a nice addition to potatoes. You can also use this recipe as a tomato sauce for pasta.
Recipe
2 Tin Tomatoes
5 Red Chillies
4 Roast Capsicum
Cinnamon to taste
Process
This is a very difficult process. Dump all the ingredients in a food processor and and blend.
Variations.
Add 1 onion to the mix in the processor.
or
Finely chop 1 onion and saute
Finely grate 3 carrots and add to the the onions
Add mixture from blender
If you want a nice spicy sauce then you can ad extra chillies.
Recipe
2 Tin Tomatoes
5 Red Chillies
4 Roast Capsicum
Cinnamon to taste
Process
This is a very difficult process. Dump all the ingredients in a food processor and and blend.
Variations.
Add 1 onion to the mix in the processor.
or
Finely chop 1 onion and saute
Finely grate 3 carrots and add to the the onions
Add mixture from blender
If you want a nice spicy sauce then you can ad extra chillies.
Monday, 4 April 2011
Fried Spaghetti with Cherry tomatoes, Basic and Garlic Pesto
As we head to end of Autumn some the the veggies in my garden are growing prolific and it is time to use them up before the winter frosts. At the moment my Cherry Tomatoes and Basil are growing amazingly. So tonight I thought that I would try putting to tow together to make a fried pasta dish.
Ingredients
1/2 packed Spaghetti
Medium bowl of basil leaves
Medium bowl of Cherry Tomatoes
1 head fresh garlic or 2 table spoons of bottled garlic
Olive Oil
Pinch of Salt
Method
Cook the pasta for about 4 min until just tender. While cooking the pasta process the basil with olive oil to make the pesto. If using fresh garlic add to the basil at this point. Heat fry pan with a good amount of olive oil and add processed garlic, lightly fry. Quickly transfer the pasta from the water to the heated olive oil and lightly fry. Add the pesto and cook for 3 min. Add the cherry tomatoes and cook until they start splitting.
Serve hot.
Ingredients
1/2 packed Spaghetti
Medium bowl of basil leaves
Medium bowl of Cherry Tomatoes
1 head fresh garlic or 2 table spoons of bottled garlic
Olive Oil
Pinch of Salt
Method
Cook the pasta for about 4 min until just tender. While cooking the pasta process the basil with olive oil to make the pesto. If using fresh garlic add to the basil at this point. Heat fry pan with a good amount of olive oil and add processed garlic, lightly fry. Quickly transfer the pasta from the water to the heated olive oil and lightly fry. Add the pesto and cook for 3 min. Add the cherry tomatoes and cook until they start splitting.
Serve hot.
The Result
A beautiful light dish with a fresh flavor that burst when you crush a tomato in your mouth.
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